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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Citrus Salad with Gingered Yogurt

Serving Size:Serves 6


  • 1 pink grapefruit, peeled
  • 2 large tangerines, peeled
  • 3 SweetBurst Navel Oranges
  • 1/2 cup dried cranberries
  • 2 Tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1 16 or 17.6 ounce container Greek yogurt
  • 2/3 cup minced crystallized ginger
  • 1/4 cup golden brown sugar
  • additional dried cranberries



A zippy weekend breakfast that is packed with vitamin C and calcium!


Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. 

Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.) 

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries. 
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